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Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi
Quality Properties Antioxidant Capacity
2016/6/2
Spices that contain antioxidant and antimicrobial properties were commonly used in Indonesia to preserve and enhance aroma of processed food. The aims of this study were to find out the quality proper...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Bacterial Counts Sensory Evaluation
2008/11/27
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...